I don't think it is out yet. But soon! Last I heard she was premiering it at the Vida Vegan Conference (end of this month). Bryanna is awesome and I love her books...I'll be picking this one up for sure!

AM super, super excited for this. I've always loved her "food sciencey-ness", of how she seems to appreciate why and how things work chemically, rather than just flavour-wise. You should definitely get "Nonna's Italian Kitchen", if you don't have any of her others.

By the way - there is a recipe for vegan SALMON in new book (crazy!). It definitely is available on amazon.com now, and there is a look-inside feature. I've ordered it.

I just saw that it was available on Amazon and even though i'm trying not to buy any more cookbooks for a while (at least until Vegan Pie In The Sky :) ) i bought it. I just discovered Bryanna's blog about a month ago and everything on their looks super delicious, so i can't wait for it to come.

I received my copy from Amazon yesterday: absolutely awesome! I've always liked Bryanna's cookbooks, but I think she's outdone herself on this one. I stayed up most of the night reading it!

I too wanted to hold out until the pie book was issued, but I'm not sorry I couldn't wait.

I am really eagerly anticipating Isa's pie book too, and very much enjoying 'Appetite for Reduction'.

I agree, the book is beautiful. I love the background information that she gives for each recipe and Bryanna really tries to include if possible how to make the recipes soy or gluten free. I'm kind of scared to try the salmon recipe yet intrigued at the same time, i do know that i definetly want to make the chocolate hazelnut lava cakes they sound soo delicious.

Wow, those photos look amazing. I'll have to wait and flip through the book before buying it as I always seem to find Bryanna's recipes to be pretty labor-intensive. Being a full-time medical student with a kitchen the size of a postage stamp, I can pretty much only make recipes with not too many steps these days :(.

Joined: Wed Oct 20, 2010 1:23 pmPosts: 563Location: *the* state with the only votes that matter

Just got this yesterday, but I'm loving it! I've always been a huge Bryanna fan. Her intention was to balance the book with 'everyday' meals that take under 30 minutes as well as more festive dinners. I'm super excited to cook from it!

Her intention was to balance the book with 'everyday' meals that take under 30 minutes as well as more festive dinners.

Please let me know if this is indeed the case. Lately I've found that there are only a few cookbooks that overall seem to have quick & easy recipes. My pet peeve in cookbooks are recipes in which all the ingredients are other recipes in the book.

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Hey! Another medical student! Neat!

Classes and studying really get in the way of cooking time, eh, Freetahtah?

Classes and studying really get in the way of cooking time, eh, Freetahtah?

Indeed. Usually I end up doing the bulk of my cooking on the weekends while everyone else is out partying (or nervously studying)... haha. Supermarket Vegan has been a godsend for quick and easy meals for me.

Back to the subject of the cookbook, I was REALLY intrigued by the recipe for mielie bread, since I had some of this at the Animal Kingdom Lodge at Disney World many, many moons ago and was hoping to be able to duplicate it (and have it be vegan)! Again, if anyone can comment more specifically on some examples of quick recipes, that'd really be helpful! I often feel way too lazy (and don't have enough time) to chop endless amounts of vegetables and use 45 different bowls and pans for a meal during the week.

Yesterday, I made the tiramisu from World Vegan Feast. It is absolutely amazing.... and definitely the very best thing I have tasted since I needed to give up all foods containing gluten, as well as all dairy foods, about five years ago. (Tiramisu is my all-time favorite dessert.)

I couldn't use Bryanna's cake recipe because of the gluten issue: what I did was to cut the crusts off some pieces of Udi's (GF) bread. and add a little brown sugar to the rum/coffee mix which is sprinkled over the cake (or Udi's bread, in my case). It was awesome nevertheless, and would be even better with real cake - except I don't think there is any better than this. I can make a GF yellow cake, and will do so next time. I just didn't feel like baking yesterday.

I made the non-soy tiramisu - will try the one with tofu next time to see which I prefer. You can use any liqueur or rum or those Torani syrups. I used dark rum and it was just perfect.

I got mine directly from the publisher in the end and it arrived this week. It's gorgeous and excluding books I tested for it's the most excited I've been about a new cookbook for ages. If I didn't already have a theme for MoFo I'd be tempted to cook from it all month.

I brought this book on vacation with me last week as poolside reading. (Even though my husband made fun of me, it was a good pool read -- lots of fun food facts). There are tons of recipes in here I want to try, but I decided to start with brunch. I made the creole french toast with brown sugar sauce. I didn't have a fresh orange on hand, so I omitted the orange zest. It was still amazing. Basically, the recipe converts bananas foster into breakfast form. It was the best french toast I've made, vegan or not. I ate three pieces and felt like a glutton afterward, but it was worth it.